Skratch Labs Table: Where Exercise Nutrition Science Meets a Cafe Counter

calendar May 23, 2026 / · 6 min read · Skratch Labs Allen Lim Food and Drink 80304 Boulder Colorado NoBo  ·
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A Tour de France Kitchen, Relocated to Alpine Avenue

Allen Lim earned his PhD in integrative physiology from the University of Colorado Boulder in 2004, and within a few years he was doing something no other American sport scientist had done: cooking real meals for professional cyclists at the Tour de France. As director of sport science for the Garmin and RadioShack teams — after an earlier stint with Phonak — Lim watched elite riders get sick on the race's official fuel. The gels and drinks were too sweet, too artificial, and too hard on the gut over six hours in the saddle. So he started boiling rice in hotel kitchens and folding it into hand-sized cakes the riders could actually digest. That habit — cooking from scratch because the packaged stuff was failing the athletes who depended on it — is the seed of everything that now happens at the counter of Skratch Labs Table.

Where is it? 1245 Alpine Ave, Boulder, CO 80304 — in the light-industrial pocket of North Boulder near Broadway and Alpine, a few blocks from the residential streets of the 80304 zip.

From the Race Caravan to a Boulder Startup

Lim launched Skratch Labs in February 2012 with co-founders Aaron Foster and Ian McGregor. The company's first product was a hydration mix that did the opposite of what the sports-drink industry had standardized on: less sugar, no artificial colors or flavors, and an electrolyte balance modeled on what athletes actually lose in sweat rather than what tested well in a focus group. Lim had literally analyzed riders' sweat to get the sodium concentration right — a level of fussiness that made sense coming from a physiologist who had spent years measuring power output and core temperature on the road.

The bet paid off quickly. By 2014, Inc. ranked Skratch Labs the third fastest-growing food and beverage company in the United States. The brand became a fixture in endurance-sport circles well beyond cycling — running, triathlon, skiing, hiking — on the strength of a single, unfashionable idea: that what you eat should be made from ingredients you can name.

The Anti-Supplement Thesis

What sets Skratch Labs apart from the broader supplement industry is not a proprietary compound or a patented molecule. It is a refusal to play that game at all. Lim's argument, repeated across interviews and in the cookbooks he co-wrote, is that sports nutrition has been oversold as something exotic and chemical when it is really just food. The company's own framing is blunt: performance nutrition is about what you do in your kitchen, not what you buy in a foil packet.

That philosophy is most visible in the books. Lim teamed up with chef Biju Thomas to write the Feed Zone Cookbook, Feed Zone Portables, and Feed Zone Table — all built around fresh, real food prepared for active people and the communities they eat with. The rice cakes that started in Tour de France hotel kitchens became recipes anyone could make at home. The throughline is consistency: the same skepticism of artificial shortcuts that drove the original drink mix runs through everything the brand has produced since.



Why a Cafe, and Why North Boulder

A sports-nutrition brand does not need a restaurant. Skratch Labs built one anyway, and the reasoning is consistent with the founder's whole approach. If the thesis is that real food beats packaged supplements, the most honest way to prove it is to cook real food and serve it to people. Skratch Labs Table — the cafe and flagship store attached to the company's North Boulder home base — is that proof of concept made physical. It is where the philosophy stops being a marketing line and becomes a plate of food.

The location says something too. Skratch could have chased a storefront on the Pearl Street Mall, where the tourist foot traffic and the rents are both high. Instead the brand stayed in the working, light-industrial stretch of North Boulder, the same kind of unglamorous, affordable, function-first corridor that has long defined the 80304 end of town. It is a neighborhood of warehouses, maker spaces, and small operations that value utility over polish — a fitting home for a company that cares more about what is in the food than how the room looks. Diners who come for breakfast burritos or a post-ride lunch are a short walk from Foothills Community Park and the Foothills trail network, which is exactly the audience Skratch was built for.

What's on the Counter

The Table serves an all-day menu that leans into the same principles as the products: breakfast burritos, rice cakes, bowls, sandwiches, baked goods, and coffee, with the Skratch hydration and recovery mixes available alongside. The attached flagship store stocks the full product line, so a customer can eat a meal built on the brand's philosophy and walk out with the drink mix that started it. It functions as both a neighborhood cafe and a brand headquarters open to the public.

For North Boulder residents, it slots naturally into the cluster of independent food spots that anchor the neighborhood's mornings — alongside Amante Coffee and Moe's Broadway Bagel — and it draws a steady flow of cyclists and runners refueling after a session in the foothills. After a ride, plenty of that crowd ends the day a few blocks away at Upslope Brewing, another North Boulder operation that built a national following from an industrial-zone address.

Practical Information

  • Address: 1245 Alpine Ave, Boulder, CO 80304
  • Hours: Generally Monday–Thursday 8:00 AM – 4:00 PM, Friday–Sunday 8:00 AM – 9:00 PM — confirm current hours before a special trip
  • What it is: Cafe, all-day menu, and Skratch Labs flagship retail store
  • Website: skratchlabs.com

The most interesting thing about Skratch Labs Table is not that a successful company opened a cafe. It is that the cafe is an argument. Allen Lim spent a decade learning, at the highest level of endurance sport, that real food works better than the industry's manufactured alternatives. The counter on Alpine Avenue is where he keeps making that case, one breakfast burrito at a time.

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